Canned salmon is a great way to get in your weekly dose of fatty fish without breaking your budget. Bonus: Canned salmon is an awesome pantry staple. This recipe makes a great dinner for when you don’t know what to make—just head to the pantry, snag a few cans of salmon, and dinner is almost done!

2 tablespoons butter

1 small red onion, diced

4 stalks celery, diced

1 red bell pepper, seeded and diced

2 (14-ounce) cans salmon, drained

1/4 cup minced fresh parsley

2 tablespoons capers

1 teaspoon Worcestershire sauce

1 teaspoon crab boil seasoning (e.g., Old Bay Seasoning)

1 tablespoon Dijon mustard

2 large eggs

1 cup whole wheat panko bread crumbs

2 tablespoons olive oil

Melt the butter in a medium-size skillet over medium-high heat. Add the onion, celery, and bell pepper and cook until the veggies are tender, about 5 minutes. Remove from the heat. In a large mixing bowl, mash the salmon, using a fork, until no large pieces remain. Add the onion mixture, parsley, capers, Worcestershire sauce, crab boil seasoning, mustard, eggs, and panko. Mix together until well combined. Form into 12 patties. In a large skillet, heat the olive oil over medium-high heat. Add the cakes and cook until browned and crisp, about 5 minutes, then flip and cook for an additional 5 minutes.